Our Recipes

TACOS DE PESCADO ESTILO ENSENADA

Fish tacos are often found in the Baja California region of Mexico. However, they aren’t as common across the US and abroad, so I decided to share a little bit of Baja California with you in this recipe. What makes these tacos Ensendada-style is the unique sour cream sauce that is made in this port town on the Pacific. Crack open a beer, squeeze some fresh lime and be transported to Mexico!

Ingredients

900g skinless red snapper fillets

sea salt

16 corn tortillas

200g shredded white cabbage

chopped red chilli, to garnish

chopped coriander, to garnish

lime wedges

for the Ensenada-style soured cream

125g soured cream

6 tablespoons mayonnaise

2 tablespoons lime juice

1 tablespoon cold water

salt and freshly ground black pepper, to taste

for the dry dredge

100g plain flour

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon granulated garlic

for the fish batter

300g plain flour

1½ teaspoons salt

¼ teaspoon freshly ground black pepper

¼ teaspoon paprika

1 teaspoon granulated garlic

2 large eggs

500ml lager-style beer

Step by Step Methods

Step No 1

To make the soured cream, place all the ingredients in a bowl and whisk until completely incorporated and a little runny, but not watery. If it’s too runny, add a little more sour cream and mayonnaise to balance the thickness. Refrigerate until ready to use.
To make the dry dredge, place all the ingredients in a shallow bowl and whisk to incorporate.

Step No 2

For the fish batter, combine the flour, salt, pepper, paprika and granulated garlic in a large shallow bowl. Whisk in the eggs and beer. The mixture should be the consistency of pancake batter. If it is too thick, add a little cold water to thin it out

Step No 3

Heat the oil in a deep fat fryer to 190°C/375°F. Prepare to fry the fish by setting a cooling rack over a baking sheet to drain any residual fat (if you don’t have a cooling rack, kitchen paper set over a flat plate will work too). One at a time, add the red snapper fillets to the dry dredge and toss to coat. Transfer to a plate or baking tray. Working in batches, dredge the fish into the batter, allowing the excess to drip off, and carefully place them in the deep fat fryer. Fry for 3–5 minutes, flipping them once the underside is browned, until golden brown on both sides. Remove to the wire rack to drain and immediately sprinkle with sea salt.

Step No 4

While the fish is frying, preheat a frying pan over a high heat until nice and hot. Lower the heat and cook the tortillas for about a minute on each side, until malleable, placing them in a tea towel as they are done to keep them warm.
To serve, place a piece of fried fish on each tortilla, top with shredded cabbage and soured cream, and garnish with the red chilli and coriander. Serve with the lime wedges alongside.